Directions:

Directions:

Pre-heat oven 350º. In a large sauce pan carmelize garlic until soft, add crushed tomato to med high heat. Mix in parsely, sugar, red pepper, oregano, basil, salt and pepper. Make sure to taste, (add any additional ingredients as you see fit). Turn sauce on high and wait till sauce is boiling. Turn the heat to low and cook for 1 hour. Boil water with salt and add Lasagna noodles cook as directed on the box. Drain and cool.Slice eggplant thin, dip into eggs with milk and cover with breadcrumbs. Heat skillet, add oil and fry eggplant until golden brown or if you have a fry cooker it is even quicker. If you are conscience about the oil you can even bake the eggplant. Anyway they come out golden brown and tasty. In a large casserole begin to layer with sauce, lasagna noodles, sliced mozzarella and ricotta. Layer as many as 3 or 4 times.

Number Of
Servings:

Number Of
Servings:

6-8

Preparation
Time:

Preparation
Time:

30 minutes

Personal
Notes:

Personal
Notes:

This is a great change to the regular lasagna and most of all is meatless. This is a great holiday dish.

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.